Desserts

Red Velvet Cheesecake Cookies

I found this recipe on a blog called twopeasandtheirpod.com and thought they were very inventive and decided to give them a try.  WOW, they are great!  I made them for a bake sale, they went fast and I’ve had several requests for the recipe.  I made them smaller than the ones from http://www.twopeasandtheirpod.com/red-velvet-cheesecake-cookies/.


Ingredients:
For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

Directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate, you will have to surround it in dough, so make them according to the size you  want your cookies. Continue scooping out cheesecake filling into teaspoon balls until you have 24. Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about some of red velvet cookie dough and flatten in your hands. Place a frozen lump of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. The cookies will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.
Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator.  You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

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Tuesday, December 4th, 2012 Cookies, Red Velvet Cheesecake Cookies No Comments

Pumpkin Spice Cupcakes

I wanted to make some pumpkin cupcakes that were a little extra special.  I found a cupcake recipe then wanted to put a cream cheese center in it and top it with a fluffy icing that reminded me of whipped cream.  A little looking around the internet gave me a filling that sounded like it would be yummy…  and for the topping, I decided on the frosting I use for my red velvet cake.  It doesn’t compete with the filling and reminds me of whipped cream.

This recipe makes 2 dozen cupcakes.

Pumpkin Cupcake

Pumpkin Cupcake with a sprinkle of nutmeg on the top and a little surprise inside.

Pumpkin cupcake ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree, minus 1/4 cup for filling
  • 1 tsp. vanilla

Directions:
1.Preheat oven to 350º. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3.Divide batter evenly among liners, filling each a tiny bit more than halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 18 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Make a hole in each cupcake.  I use a cupcake hole maker that my daughter found for me, I have used an apple corer.  Push in the hole maker with a twisting motion and twist it out a divot and fill the hole with filling by piping it in with a pastry bag.

Pumpkin cream cheese filling ingredients:

  • ½ cups (1 Stick) Unsalted Butter, Room Temperature
  • 4 ounces cream or Neufchatel Cheese, Room Temperature
  • ½ cups Confectioners’ Sugar (I Added A Little More, about 1/2 Cup)
  • ¼ cups Canned Solid Pack Pumpkin Puree
  • 1/8 teaspoons Cinnamon
  • 1/8 teaspoons Nutmeg

In a bowl of a mixer fitted with the paddle attachment, cream butter until smooth. Once smooth, add the cream cheese and whip until smooth. Gradually add confectioners’ sugar to the bowl, and mix on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

Frosting

5 Tbs. flour
1 cup milk
1 cup sugar
1 cup butter, room temperature
1 tsp. vanilla
Put flour in a sauce pan, wisk in milk slowly, so it will be smooth.  Cook on medium heat, wisking until thick.  Put into a bowl and cover with plastic wrap, pressing plastic against the mixture and refrigerate two hours or over night.

Whip butter, sugar, and vanilla until light and fluffy and no sugar granules show.   add flour mixture and whip until the mixture resembles whip cream.

Pipe onto the cupcakes and sprinkle lightly with nutmeg or pumpkin pie spice.  (I use fresh ground nutmeg)

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Monday, December 3rd, 2012 Desserts, Pumpkin Spice Cupcakes No Comments

Apple Spice Whoopies

My Aunt Rose’s Fresh Apple Cake made into yummy filled cookies!  What could be better?  I’ve seen carrot cakes and even red velvet cakes made into cookies so I wanted to make my favorite cake into  cookies.  I experimented with the spices and the amount of flour and the type of apple, trying several variations and ended up with the following recipe.  I want to thank all my co-workers and family for being my testers and for all their input into the project.

 

 

2 cups grated apples, packed (most of my testers preferred Pink Lady and the rest liked Granny Smith apples)
1 cup sugar
1/4 cup vegetable oil
1 egg
1 Tbs. fresh lemon juice
1 1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ginger
1/8 tsp. nutmeg
pinch of ground cloves
1/3 tsp. salt
1 tsp. vanilla
1 1/2 to 2 cups flour
1 tsp. baking soda
nuts optional (I used pecans)
1 recipe cream cheese frosting (recipe follows)

Peel, core, and grate apples (takes 2 3/4 to 3 apples), put into a glass mixing bowl.  Add sugar through vanilla and let set for 30 minutes.

Preheat the oven to 350°, line a cookie sheet with parchment paper and spray it with cooking spray.  To the apple mixture add 1 1/2 cups of flour and the baking soda.  Add more flour to make the dough the consistency between cake batter and cookie dough.  The amount of flour needed depends on the amount of juice the apples make.

Put a heaping teaspoon of dough onto the parchment paper and spread it out so it is flat and not mounded up.  Continue until the cookie sheet is filled, leaving a couple inches between the cookies.  If you want nuts, break the nuts up into pieces and place on top of half the cookies, press the nuts into the cookie dough.  Bake for 10 to 12 minutes or until lightly browned on the edges and when touched, it doesn’t leave a dent.  Remove from the oven and cool on a rack.  Continue until all cookies are baked.  (makes approximately 20 filled cookies, depending on size)

Prepare the  frosting and spread a liberal amount on the flat side of the cookie then place another cookie on it to make a sandwich cookie.

Cream Cheese Frosting

4 ounces cream cheese, softened      
2 Tbs. butter, softened
1 tsp. vanilla
2 cups powder sugar (a little more if necessary)

Mix cream cheese, butter, and vanilla until smooth.  Add the powder sugar and mix until smooth.

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Thursday, June 16th, 2011 Apple Spice Whoopies, Cookies No Comments

Strawberry-Almond Biscotti

Biscotti…  I never thought of making it until my daughter suggested it as one of our treats for our Christmas gift platters.  She checked and found how to make them.  Next, we talked about the taste we wanted to have and decided on strawberry and almond.  Marla made the biscotti for our Christmas gifts, I decided I wanted to make them again.  Here is our recipe.

1/2 cup butter, softened    Biscotti
1 cup sugar
1 tsp. grated orange peel
3 eggs
2 1/2 cups all purpose flour
1 cup almonds, finely ground
3 tsp. baking powder
1/4 tsp. salt
3/4 cup dried strawberries, chopped
1/2 cup chopped almonds

2/3 cup white vanilla baking chips, melted

Heat oven to 325 degrees F.  Line a cookie sheet with cooking parchment paper.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.  Add orange peel and eggs, one at a time, beating well after each addition.  Mix in flour, the 1 cup almonds, baking powder, and salt.  Mix well and stir in the remaining nuts and strawberries.

Divide dough in half.  On one side of the cookie sheet, make a log shape about 10″ long.  Form another on the other side of the cookie sheet.  The dough is similar to cookie dough and is easier to form into logs if you dampen your hands with water.

Bake 30 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.  Remove from oven and let cool 25 minutes.  Remove from cookie sheet and place on a cutting board.  Cut off slices about 1/2-inch thick; discard ends.  place slices on the cookie sheet in a single layer.

Bake 10 minutes, remove from oven and turn the slices over, return to the oven and bake another 10 minutes.  Cool completely, at least 30 minutes.  Drizzle one side with melted baking chips.  Dipping a fork in the melted baking chips and drizzling is an easy way.  Let stand until set before storing.

Biscotti3

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Friday, January 15th, 2010 Strawberry-Almond Biscotti No Comments

Oatmeal Refrigerator Cookies

These oatmeal cookies have great flavor and are soft and chewie.  Forming the dough in a log shape and wrapping it in plastic wrap and refrigerating it allows you to cut off what you need to make cookies and bake a panful, refrigerating the rest of the log, so you can have fresh baked cookies any time you wish.

1 cup white sugar
1 cup brown sugar
1 cup shortening (Crisco)
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/2 tsp. salt
3 cups quick cooking oatmeal

Cream together sugars and shortening.  Add eggs and vanilla and mix well.  Combine flour, soda, and salt, add to sugar mixture and mix well, until all is combined.  Stir in the oatmeal.  Form into a log on plastic wrap, the diameter you wish your cookie be.  Put the dough in the refrigerator.  When you want to bake the cookies, preheat oven to 400 degrees F.  Unroll the plastic and cut off about 3/4 inch and put them on an ungreased cookie sheet and bake for 6 to 8 minutes or until the edges start to get golden brown.  Remove the cookies from the oven and leave them on the cookie sheet for a couple minutes then remove them from the pan and put on a cooling rack.  Let them cool…  if you can.

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Saturday, December 5th, 2009 Oatmeal Refrigerator Cookies No Comments

Old Fashioned Sugar Cookies

For Tami.

I have been using this sugar cookie recipe for years.  They are a soft cookie full of butter flavor.

1 cup butter, room temperature (not margarine)
1 1/2 cup sugar
1 egg + 2 egg yolks
1 tsp. vanilla extract
2 Tbs. cream
1 1/2 cups flour (more for rolled cookies)
1/2 tsp. salt
1/2 tsp. baking powder
butter cream frosting (recipe following)

Cream together the butter and sugar.  Add the egg, egg yolks, vanilla, and cream and mix till smooth and creamy.  Combine flour, salt, and baking powder and mix into sugar mixture.  Stir well until well combined.  To make rolled cookies, slowly add more flour, one Tablespoon at a time until dough looses it’s stickiness; careful not to add too much or the cookies will be hard and dry.  You can cover and refrigerate at this time if you want to bake them later. (if refrigerated, let sit at room temperature for 30 minutes before rolling it out).

Preheat oven to 375 degrees F.

Lightly flour your work surface and put about 1/3 of the dough on the floured area, keeping the remaining dough covered with plastic wrap so it doesn’t dry out.  Lightly work the dough until it can be easily rolled out, making sure the surface is floured enough so the dough doesn’t stick to it.  Fold the dough several times, keep the dough floured so the rolling pin doesn’t stick and roll it to about 1/2 inch thick (don’t roll too thin).  Put about 1/4 cup of flour on your work surface.  Tap the cookie cutters in the flour and cut your shapes, making sure to tap the cookie cutters in the flour before cutting the dough each time so they don’t get dough stuck to them.  Transfer each cookies to an ungreased cookie sheet with a pancake turner and bake for about 8 minutes or until the cookie just starts to turn a golden color on the edges.  If baked too long, the cookie will be crispy instead of soft.  After removing the cookies from the oven, let them sit on the pan for a couple minutes then remove them and place on a cooling rack.  Add another bit of fresh dough to the rolled out left over bits and mix them together then roll the dough as before.  After cutting more cookies, continue adding fresh dough until all dough is used.

After the cookies are cooled, make frosting and frost them and decorate them.  put the frosted cookies in a single layer on a cookie sheet and put them in the freezer until the frosting is hard.  Put the frozen cookies in a bag and store in the freezer.  When ready to serve, put the cookies out on a plate and allow to thaw.  I find freezing the cookies keeps them soft.

Butter Cream Frosting

2 Tbs. butter, melted
4 Tbs. cream
1/2 tsp. vanilla extract
powder sugar

Mix the butter, cream, and vanilla in a bowl.  Add powder sugar starting with one cup of powder sugar, then add a little more at a time until frosting is slightly firm but not too stiff to spread easily.  After frosting each cookie, sprinkle with colored sugar sprinkles.  If you wait until after all cookies are frosted before decorating, the frosting will be too dry and the sprinkles won’t stick.  Make more frosting if needed.

* Make sure you use pure vanilla extract for best flavor.

Cookie recipe from an old Fanny Farmer Cookbook.

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Saturday, December 5th, 2009 Old Fashioned Sugar Cookies No Comments

Pumpkin White Chocolate Chip Cookies

I wanted a pumpkin and white chocolate chip cookie that was a delicate cake-type cookie  filled with pumpkin and spice flavors.  Adding the white chocolate chips gave them a creamy accent.  I found that the combination made a tasty cookie.  I had some left-over pumpkin at Thanksgiving and came up with this recipe to use it.Pumpkin Cookie

3 cups flour
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 tsp salt
1 tsp. baking soda
2 sticks (1 cup) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
2 tsp. vanilla
1 (12 oz) package white chocolate chips
1/2 cup chopped pecans (optional)

Spray a cookie sheet with cooking spray; set aside.

In a bowl, whisk together flour through baking soda; set aside.

In a large bowl, cream together butter and sugars.  Mix in pumpkin, egg and vanilla until well combined.  Stir in flour mixture, mixing thoroughly.  Add chips.  Stir in nuts, if desired.  Cover and put in refrigerator and chill for half an hour.

Preheat oven to 350 degrees F.

Put spoonfulls of dough on cookie sheet, flatten slightly.  Bake for 12 minutes until the edges of the cookies start to brown slightly.  Remove from oven and let cookies remain on the cookie sheet for two minutes then remove to a cooling rack.  Spray cookie sheet again and continue baking cookies until finished.  Makes 3 to 4 dozen.

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Saturday, November 28th, 2009 Pumpkin White Chocolate Chip Cookies No Comments

Quick Cinnamon Knots

FinishedRollWhen I was working as a substitute teacher, the school had cinnamon rolls on Fridays.  I was friendly with the cook and she showed me how they made so many that fast.  I also love orange rolls and have come up with a way to make them this easy way, and also, lemon works as well.
1/2 package Rhodes Bake and Serve Rolls
1/3 cup white sugar
1/3 cup brown sugar
1 Tbs. ground cinnamon
1/2 cup butter

Thaw rolls.  To thaw the rolls, spray a baking sheet with cooking spray, place the desired amount of rolls out to thaw, spray the top of them with the cooking spray. Cover them with plastic wrap and place them in the refrigerator.  For this recipe I use 18 rolls.

ThawKnot1Unglazed

Plan to make the rolls about two hours before you want to serve them if you wish them to be warm when you serve them.  Remove the rolls from the refrigerator and let set at room temperature while you make the sugar mixture.   Mix together the sugar and cinnamon in a bowl.  Melt the butter in another bowl.  Spray two round 9 inch cake pans with cooking spray.

Roll one bun between your hands to form a 6 inch log shape. Dip it in the butter, then roll them in the sugar mixture.  Tie them in a knot and place them in a pan; one in the center and the other eight around it.  There will be a little of the sugar mixture and butter left over.  Sprinkle it on the knots and in the pans.  Drizzle the remaining butter over the knots as well.

Set the pans in a warm spot and cover them with plastic wrap or a dish towel.  Let raise until double in size.  Preheat the oven to 375.  Bake for 12 to 15 minutes or until golden brown.  Remove from the oven and let cool for about 15 minutes then drizzle with icing.

Icing for Cinnamon Knots
3 ounces cream cheese
1/2 tsp. vanilla
1 Tbs. soft butter
1 1/2 cups powder sugar
milk to make desired thinness

Put cream cheese, vanilla, and soft butter in a bowl. Mix with an electric mixer until smooth.  Add the powder sugar and 1 Tbs. milk.  Beat and keep adding milk a little at a time until the consistency of the icing is thin enough to drizzle on the knots.

Orange Knots
1/2 package Rhodes bake and Serve Rolls (18 rolls)
2/3 cup sugar
finely grated zest of one orange (orange part only)
1/2 cup butter, melted

Thaw the rolls as for the cinnamon knots.  Melt the butter in one bowl.  Combine sugar and zest in another bowl, mixing them with your fingers until you have an orange colored sugar. Form the dough into logs, dip in butter, roll in sugar-orange mixture, and tie in knots.  Place in pans that have been sprayed with cooking spray.  Let raise, then bake as the directions for the cinnamon knots.

Icing for the Orange Knots is the same except instead of using milk, use the juice from the orange.

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Thursday, November 26th, 2009 Quick Cinnamon Knots No Comments

Strawberry Pie

Strawberries are my favorite berry and I love the freshness of this strawberry pie and the twang of the cream cheese.

1 prepared 9 inch gram cracker crust pie shell
1 small box strawberry jello
1 – 8 oz. cream cheese, room temperature
1 cup sugar
3 Tbs. lemon juice
1 medium container of Cool Whip
1 cup crushed strawberries

Desolve strawberry jello in 1 cup of boiling water.  Let cool, refrigerated, until partially set.

Mix together softened cream cheese with sugar and lemon juice until smooth.  Fold in Cool Whip, jello mixture, and strawberries. Mix well and mound into gram cracker crust.  Refrigerate until set.

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Monday, November 23rd, 2009 Desserts, Pie, Strawberry Pie No Comments

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